layer of lobster and season with pepper and salt. Add another layer of
crumbs and repeat until the dish is full, having crumbs and butter on
top. Pour over enough milk to moisten, and bake about twenty minutes.
LOBSTER A LA NEWBURG
Put into a saucepan four tablespoonfuls of butter and when it melts
add the meat of two boiled lobsters coarsely cut. Season with salt,
pepper, and grated nutmeg, add two tablespoonfuls of sherry, and
simmer for five minutes. Add the yolks of four eggs beaten smooth with
one cupful of cream, cook for two minutes, and serve immediately.
LOBSTER IN CASSEROLE
Fry a chopped onion in a little butter, add one cupful each of chicken
stock and strained tomato, season highly with salt and red pepper, and
pour over the meat of a boiled lobster arranged in a casserole. Set
into a hot oven for fifteen or twenty minutes and serve.
LOBSTER WIGGLE
Melt two tablespoonfuls of butter, add two small spoonfuls of flour,
cook and stir thoroughly. Add one cupful of cream, and salt and pepper
to season. Cook until thick, add one and one-half cupfuls of boiled
lobster meat, and one teaspoonful each of lemon-juice and minced
parsley. When hot, add half a can of French peas, bring to the boil,
and serve on toast.
_OYSTERS_
BAKED OYSTERS
Put into a baking-dish one-half cupful of butter and one cupful of
cream. Heat thoroughly, but do not boil. Add three tablespoonfuls of
sherry, one teaspoonful of anchovy paste, a dash of red pepper, and a
grating of lemon-peel. Dip out one-half cupful of the mixture and set
aside. Put one quart of oysters into the baking-dish, sprinkle with
salt, pepper, grated cheese, and dried bread-crumbs. Pour over
carefully the remaining cream, sprinkle again with crumbs and cheese,
and bake in a very hot oven. Serve immediately. If preferred, oysters
may be baked this way in individual dishes.
BROILED OYSTERS ON TOAST
Drain three dozen large oysters, and wipe dry with a cloth. Season
with salt and pepper, and fry briskly in butter for two minutes. Skim
out, arrange on a buttered oyster-broiler, and broil brown on both
sides. Arrange the oysters on thin slices of toast, pour over the hot
butter, garnish with lemon and parsley, and serve.
CREOLE OYSTER LOAF
Cut the top from a baker's loaf and scoop out the crumb. Toast or fry
the shell and lid. Fill with fried oysters, season with tomato catsup
and sliced pimolas, put on the lid, reheat, and serve very hot.
CURRIED OYSTERS
Put into a saucepan one tablespoonful of butter and one teaspoonful of
chopped onion. Fry the onion brown, add a heaping tablespoonful of
flour and one teaspoonful of curry powder. Cook and stir until the
mixture leaves the sides of the pan, add one cupful of cream, and salt
and pepper to season. Stir constantly until the sauce is thick, add
one quart of oysters with their liquor, and cook slowly until the
edges of the oysters curl. Serve on toast.
DEVILLED OYSTERS
Parboil a pint of oysters, skim out, drain, and cool. Chop coarsely.
Mix with two hard-boiled eggs, chopped fine, two tablespoonfuls of
bread-crumbs, salt, red pepper, and lemon-juice to season, and enough
cream to make the mixture a smooth paste. Fill buttered oyster-shells
with this mixture, cover with crumbs, dot with butter, and bake in a
hot oven until brown.
ESCALLOPED OYSTERS AND MACARONI
Break into inch pieces half a pound of macaroni. Put into salted
boiling water, and boil for twenty minutes. Drain in a colander and
pour fresh boiling-water through to remove superfluous starch. Butter
a pudding-dish and put a layer of macaroni in the bottom. Cover with a
layer of oysters, dot with butter, season with pepper and salt, and
repeat until the dish is nearly full. Beat together two eggs, and one
and one-half cupfuls of milk or cream. Pour over the oysters and
macaroni, spread one cupful of cracker crumbs over the top, dot with
butter, sprinkle with grated cheese, and bake about half an hour.
FRIED OYSTERS
Select large oysters and drain on a cloth. When dry, dip in beaten
egg, then in dried bread-crumbs, sprinkle with salt and pepper, and
set aside for two hours. Dip in eggs and crumbs again, fry brown in
deep fat, drain on brown paper, and serve immediately.
OYSTERS IN BROWN SAUCE
Parboil a pint of oysters in their own liquor, skim out, and drain.
Put into a saucepan one-quarter of a cupful of butter, and cook until
brown. Add one-quarter of a cupful of flour, cook and stir until the
mixture leaves the sides of the pan. Add one-half cupful of milk, one
cupful of oyster liquor, one teaspoonful of anchovy paste, and salt
and pepper to season. Cook until thick, add the oysters, reheat, and
serve.
OYSTERS IN CASSEROLE
Toast small square slices of bread, butter thickly on one side, and
put, butter-side down, into a casserole. Cover with oysters, dot with
butter, sprinkle with red pepper and salt, cover the dish, and bake in
a quick oven until the edges of the oysters curl. Serve with lemon
quarters.
OYSTER COCKTAIL
Put into a glass two teaspoonfuls of lemon-juice, two drops of tabasco
sauce, half a teaspoonful of Worcestershire, two teaspoonfuls of
tomato catsup, a pinch of salt, and a saltspoonful of paprika. Mix
thoroughly, add five or six small fresh oysters, let stand for five
minutes, and serve very cold.
OYSTERS WITH DUMPLINGS
Make a light biscuit dough, roll thin, and cut into inch squares.
Scald a quart can of oysters in their own liquor and when it boils,
skim out the oysters and set aside. Add to the liquor two cupfuls of
boiling water, a tablespoonful of butter, and salt and pepper to
season. Cook and stir with a teaspoonful of flour rubbed smooth in a
little cold milk. When boiling hot, put in the dumplings, cover
closely, boil for forty minutes, add the oysters, reheat, and serve at
once.
OYSTERS WITH GREEN PEPPERS
Put a tablespoonful of butter into a frying-pan and fry in it a sweet
pepper and a small onion both chopped fine. Add a pint of oysters with
their liquor, season with salt and paprika, and cook for five minutes.
Serve on hot buttered toast.
OYSTER STEW
Drain one quart of oysters and put the liquor to heat in a saucepan.
Add one cupful of cream, and salt and red pepper to taste. Bring to
the boil, add two tablespoonfuls of butter, and thicken with one
teaspoonful of flour rubbed smooth in a little cold milk. Cook and
stir until it thickens, add the oysters, simmer until the edges curl,
take from the fire, add the juice of half a lemon, and pour over thin
slices of the buttered toast.
OYSTERS A L'INDIEN
Strain the juice from a quart can of tomatoes, and add enough water to
make two cupfuls. Heat to the boiling point, add half a cupful of well
washed rice, and cook for twenty minutes, stirring as needed. Add two
tablespoonfuls of butter, two teaspoonfuls of curry powder, salt and
pepper to taste, and two dozen large oysters. Cook until the oysters
ruffle. Serve with thin brown bread sandwiches and bananas.
OYSTERS A LA MADRID
Butter individual baking-dishes. Put a layer of drained oysters in the
bottom, season with salt and pepper, dot with butter, sprinkle with
finely chopped pimentos, cover with crumbs, and repeat until the dish
is full, having crumbs and butter on top. Bake in a quick oven.
_SCALLOPS_
FRIED SCALLOPS
Trim off the beards and black parts, rinse well, and drain. Saute in
hot lard, drain on brown paper, and serve at once. Or, dip in egg and
crumbs and fry in deep fat.
PIGS IN BLANKETS
Parboil scallops, drain and dry on a cloth. Roll a thin slice of bacon
around each one and fasten with a wooden tooth-pick. Fry until the
bacon is crisp and serve on thin slices of buttered toast.
_SHRIMPS_
CREAMED SHRIMPS
Melt one tablespoonful of butter, add one tablespoonful of flour, and
cook thoroughly. Add one cupful of milk, and cook until thick,
stirring constantly. Add two cupfuls of shelled shrimps broken into
small pieces, season to taste, reheat, and serve.
CURRIED SHRIMPS
Melt one heaping tablespoonful of butter, add one tablespoonful of
flour and cook thoroughly. Add one cupful of boiling water and cook
until thick, stirring constantly. Add a tablespoonful of curry powder
and a teaspoonful of grated onion. Heat thoroughly and add a can of
shrimps well-washed and drained. Cook for five minutes longer and
serve with boiled rice and ice-cold bananas.
JELLIED SHRIMPS
Open a large can of shrimps and soak in ice-water for an hour.
Dissolve half a box of powdered gelatine in cold water to cover, add
to it one cupful of boiling water, the juice of two lemons and a pinch
of salt. Strain into a ring mould and put in half the shrimps. Set on
ice. When the jelly is firm, loosen from the mould by dipping for an
instant in boiling water. Turn out on a round platter, and put the
rest of the shrimps in the middle with the small hearts of lettuce.
Serve with mayonnaise.
MAYONNAISE OF SHRIMPS
Prepare two cupfuls of shrimps, and break each one in two pieces. Mix
with mayonnaise and serve with a border of lettuce leaves. A little
finely cut celery may be added if desired.
SHRIMPS BAKED IN GREEN PEPPERS
Cut the stem ends from half a dozen green peppers and carefully remove
the seeds and veins. Soak the green peppers in cold water for half an
hour. Melt one tablespoonful of butter, add half a teaspoonful of
mixed mustard and salt, pepper, celery salt, and grated nutmeg to
season. Add one egg well-beaten and mix thoroughly. Add two cupfuls of
shelled and broken shrimps and enough grated bread-crumbs to make a
smooth paste. Fill the peppers, cover with crumbs, dot with butter,
and arrange in a baking-pan with the open side up. Bake for twenty
minutes.
SHRIMPS A LA CREOLE
Put into a saucepan two cupfuls of shelled shrimps, one heaping
tablespoonful of butter, half a small onion chopped fine, and a
bruised bean of garlic. Heat thoroughly, add one cupful of canned
tomatoes, and salt and cayenne to season. Cook for ten minutes and
add one-half cupful of French peas just before serving.
SHRIMP WIGGLE
Prepare according to directions given for Creamed Shrimps, using equal
quantities of broken shrimps and French peas.
TOMATOES STUFFED WITH SHRIMPS
Take half a dozen large tomatoes, cut off the tops, and scoop out the
pulp, leaving a thin shell. Melt a tablespoonful of butter, add the
tomato tops and pulp and cook until thick, seasoning with salt,
pepper, minced parsley, and grated onion. Add one small can of shrimps
cut fine and enough crumbs to make a paste. Fill the tomato shells,
cover with crumbs, dot with butter, and bake in the oven. Serve with a
border of boiled rice.
SIXTY WAYS TO COOK FISH
COURT BOUILLON
Put into the bottom of the fish-kettle a thick layer of sliced carrots
and onions, and a sliced lemon. Season with parsley, thyme, a
bay-leaf, half a dozen whole peppers, and three or four whole cloves.
Lay the fish on top of this and cover with equal parts of cold water
and white wine, or with water and a little lemon-juice or vinegar. Put
the kettle over the fire and let it heat slowly. The fish must always
be put into it while cold and after boiling allowed to cool in the
water.
BAKED BASS
Make a stuffing of one cupful of bread-crumbs, one teaspoonful each of
melted butter, Worcestershire sauce, tomato catsup, minced parsley,
minced onion, minced olives or pickles, and lemon-juice. Add salt,
black pepper, and paprika to taste, and sufficient cold water to
moisten. Sew up the fish and bake as usual. Serve with Tartar Sauce.
BAKED BASS WITH SHRIMP SAUCE
Marinate the cleaned fish for an hour in oil and vinegar. Put into a
baking-pan with slices of salt pork underneath and on top and
sufficient boiling water to keep from burning. Add a teaspoonful of
butter to the water and baste two or three times during the hour of
baking. Strain the gravy and set aside. Melt one tablespoonful of
butter, add one tablespoonful of flour, and cook until brown. Add one
cupful of the liquid left in the baking-pan, making up the required
quantity with boiling water if necessary. Cook until thick, stirring
constantly; season with cayenne and lemon-juice, and add half a can of
shrimps chopped fine. Bring to the boil, pour over the fish, and
serve.
BOILED BASS
Clean the fish, put it into warm salted water, and simmer for twenty
minutes.
BOILED SEA-BASS WITH EGG SAUCE
Boil the fish according to directions previously given. Melt one
tablespoonful of butter, add one tablespoonful of flour, and cook
thoroughly. Add two cupfuls of the water in which the fish was boiled,
and cook until thick, stirring constantly. Season with salt, pepper,
minced parsley, and lemon-juice, add three hard-boiled eggs coarsely
chopped, pour over the fish, and serve.
COLD BASS WITH TARTAR SAUCE
Boil the fish in court bouillon and drain. Chop fine parsley, pickles,
olives, and capers. Mix with a stiff mayonnaise and spread over the
fish. Serve with a border of sliced cucumbers.
BAKED BLUEFISH A L'ITALIENNE
Score and scale the bluefish and put it into a buttered pan with three
tablespoonfuls each of white wine and mushroom liquor, a tablespoonful
of chopped onion, half a dozen chopped mushrooms, and salt and pepper
to season. Cover with buttered paper and bake for fifteen minutes.
Take out the fish and add to the sauce half a teaspoonful of beef
extract, dissolved in half a cupful of boiling water. Add a
wineglassful of white wine and thicken with one tablespoonful each of
butter and browned flour. Pour the sauce over the fish, sprinkle with
chopped parsley, and serve.
BAKED BLUEFISH
Clean, scrape, and split the fish and take out the backbone. Gash the
flesh and insert a thin slice of salt pork under the skin. Make a
stuffing of one cupful of bread-crumbs, two tablespoonfuls of chopped
salt pork, and salt, minced parsley, chopped onion, red pepper,
kitchen bouquet, and tomato catsup to season. Add one egg well-beaten.
Fill the fish and sew up. Lay on thin slices of salt pork and bake,
basting frequently with the fat. Garnish with cress and lemon.
STEAMED BLUEFISH
Season the fish with salt and pepper and pour over it a cupful of
vinegar. Let stand for an hour, pour off the vinegar, and steam for
twenty minutes. Serve with any preferred sauce.
BAKED CODFISH
Stuff the fish with seasoned crumbs and season with pepper and salt.
Pour over two cupfuls of sherry and a tablespoonful of mushroom
catsup. Add two cupfuls of stock, cover with buttered paper, and bake,
basting often. When nearly done, sprinkle with bread-crumbs, dot with
butter, and bake until brown. Take up the fish carefully, add a
teaspoonful of beef extract and a little anchovy paste to the liquor
in the baking-pan, strain, add two tablespoonfuls of butter and the
juice of half a lemon, bring to the boil, pour over the fish, and
serve.
CODFISH A LA CREOLE
Flake one pound of cooked codfish, add to it one cupful of boiled
rice, half a can of tomatoes strained, a chopped onion, two
tablespoonfuls of butter, and salt and pepper to season. Cook slowly
for half an hour.
ESCALLOPED CODFISH AND MACARONI
Mix together equal parts of cooked and broken macaroni and flaked
boiled cod. Mix with Cream Sauce. Fill a buttered baking-dish,
sprinkle thickly with grated cheese, cover with crumbs, dot with
butter, and brown in the oven.
BREADED CODFISH STEAKS
Season the steaks with salt, pepper, and lemon-juice, dip in egg and
crumbs, and fry in deep fat. Serve with any preferred sauce.
BOILED FINNAN HADDIE
Divide into convenient pieces, cover with boiling water, add a
teaspoonful of sugar, and boil for fifteen minutes. Take up on a hot
platter, remove the skin, and dot with butter.
BROILED FINNAN HADDIE
Cut the haddie into small squares, skin and parboil it. Wipe dry,
broil on a buttered gridiron and serve with melted butter.
CREAMED FINNAN HADDIE
Parboil, drain, and flake the fish. Reheat with shredded fried sweet
peppers in a Cream Sauce. Canned pimentos may be used instead of the
green peppers.
BROILED FROG LEGS
Soak the legs for half an hour in a marinade of oil and lemon-juice,
seasoned with salt and pepper. Broil on a double-broiler, and serve
with Maitre d'Hotel Sauce.
FROG LEGS A LA POULETTE
Season prepared frog legs with salt, pepper, and nutmeg, and fry brown
in butter. Add two small spoonfuls of flour and two cupfuls of cream.
Cook until thick, stirring constantly. Add a wineglassful of white
wine, two tablespoonfuls of butter, a tablespoonful of minced parsley,
and the yolks of four eggs beaten smooth with the juice of a lemon.
Bring to the boil and serve.
HADDOCK RAREBIT
Cut the haddock into slices an inch thick. Free from bone and skin.
Lay in a greased baking-dish, and season with salt and pepper. Grate
sufficient cheese to cover, and season with salt, red pepper, and
mustard. Make to a smooth paste with cream or beaten egg. Put into a
hot oven and cook until the cheese melts and browns, and the fish is
firm. Take up carefully on a platter, and pour one tablespoonful of
Sherry over each slice.
HADDOCK AND OYSTERS
Clean and fillet a haddock. Cover the trimmings with water and add the
liquor drained from a pint of oysters. Add a slice of onion, a pinch
of powdered sweet herbs, and a slice of carrot; simmer to form a
stock. Put a layer of sliced onion into a saucepan, and arrange upon
it the fillets of fish and a pint of oysters; sprinkle with salt and
pepper, add the juice of a lemon, cover with sliced onion, strain the
stock over, cover and simmer until the fillets are tender. Arrange the
fillets on a hot dish with the oysters, strain the liquid, thicken it
with the yolks of four eggs, pour over, and serve.
HALIBUT A LA MAITRE D'HOTEL
Soak two halibut steaks for an hour in lemon-juice, seasoned with
salt, pepper, and minced parsley. Mix together two tablespoonfuls of
butter, one tablespoonful of flour, and two cupfuls of boiling water.
Cook until thick, stirring constantly. Put the slices of halibut into
a buttered pan, cover with the sauce, and bake for twenty minutes,
basting as required. Serve with any preferred sauce.
BAKED HALIBUT
Soak six pounds of halibut in salt water for two hours. Wipe dry and
score the outer skin. Bake for an hour in a moderately hot oven,
basting with melted butter and hot water. Add a little boiling water
to the gravy, a tablespoonful of walnut catsup, a teaspoonful of
Worcestershire sauce, salt and pepper to season, and the juice of a
lemon. Cook while stirring with browned flour rubbed smooth with a
little cold water.
HALIBUT STEAK A LA JARDINIERE
Soak halibut steaks for an hour in salt and water. Wipe dry and rub
with melted butter. Butter a china baking-dish, sprinkle chopped onion
on the bottom, and put in the steaks. On top put a boiled carrot cut
into dice, half a dozen sliced tomatoes, a shredded green pepper, and
half a cupful of green peas. Add enough salted boiling water to keep
the fish from scorching, put a tablespoonful of butter on top, cover,
and bake until done. Drain the liquor carefully from the pan, add
three tablespoonfuls of white wine, and thicken with a teaspoonful of
butter rolled in browned flour. Serve separately as a sauce.
FRESH BOILED MACKEREL
Clean the mackerel, sprinkle with vinegar, wrap in a floured cloth,
and baste closely. Boil for three-quarters of an hour in salted water,
drain, and take off the cloth. Strain a cupful of the water in which
the fish was boiled, and bring to the boil with a tablespoonful of
walnut catsup, a teaspoonful of anchovy paste, and the juice of half a
lemon. Thicken with butter and browned flour.
PIKE BAKED IN SOUR CREAM
Clean a four-pound pike, cut into steaks, and free from skin and bone.
Put into a buttered baking-dish with two small onions chopped and two
bay-leaves. Season with salt and cayenne, add one cupful of sour
cream, and bake. Put on a serving-dish, cover with crumbs and dots of
butter, and brown in the oven. Add enough stock to the liquid to make
the required quantity of sauce, thicken with butter and flour, season,
add a dash of lemon-juice, pour around the fish, sprinkle with minced
parsley, and serve.
BOILED SALMON WITH GREEN SAUCE
Boil a small salmon in salted and acidulated water. Take up carefully
and reduce the liquid by rapid boiling to two cupfuls. Cook together
one tablespoonful each of butter and flour, add the reduced liquid,
and cook until thick, stirring constantly. Take from the fire, add two
tablespoonfuls of chopped capers, one tablespoonful of chopped
parsley, the juice of a lemon, and one tablespoonful of butter. Pour
over the fish and serve.
BOILED SALMON A LA WALDORF
Boil a large piece of salmon in salted and acidulated water, seasoned
with herbs and spice. Drain and keep warm. Add two cupfuls of the
liquid in which the fish was cooked, one wineglass full of white wine,
and two anchovies rubbed to a paste. Boil for fifteen minutes, then
add in small bits a tablespoonful of butter. Serve the sauce
separately.
BAKED SALMON
Rub a small cleaned salmon with olive-oil, sprinkle with salt and
pepper, put into a buttered baking-pan, and add one cupful of boiling
water and two tablespoonfuls of butter. Baste every ten minutes until
done. Take up the fish and keep it warm. Thicken the gravy with a
teaspoonful or more of cornstarch mixed with a little cold water.
Season with grated onion, lemon-juice, and tomato catsup.
STUFFED SALMON
Clean, bone, and parboil a small salmon. Rub the inside with salt,
pepper, and grated nutmeg. Stuff with chopped oysters, minced
parsley, and seasoned crumbs. Fold together, put into a buttered
baking-dish, and bake for half an hour, basting with its own dripping.
SALMON MAYONNAISE WITH CUCUMBERS
Steam salmon steaks until tender, remove the skin, and cool. Cover
with thinly sliced cucumbers, mask with Mayonnaise, and serve with a
border of lettuce leaves and sliced hard-boiled eggs.
SALMON CROQUETTES
Cook together one tablespoonful of butter and three tablespoonfuls of
flour. Add one cupful of cream, and cook until thick, stirring
constantly. Season with salt, red pepper, and minced parsley, take
from the fire, add the juice of a lemon and a can of flaked salmon.
Mix thoroughly and cool. Shape into croquettes, dip in egg and crumbs,
and fry in deep fat.
SALMON LOAF
Mash a can of salmon, add the juice of a lemon, and half a cupful of
fresh bread crumbs, three tablespoonfuls of minced parsley, four
tablespoonfuls of melted butter, and four eggs beaten separately,
folding in the stiffly beaten whites last. Put into a buttered mould
and steam for an hour. Add to the oil drained from the salmon one
cupful of boiling milk, one small spoonful of cornstarch rubbed smooth
in a little cold milk, and a tablespoonful of butter. Cook until
thick, stirring constantly, take from the fire, add one egg
well-beaten, a teaspoonful of tomato catsup, and mace and pepper to
season. Turn the mould out on a platter and pour the sauce around it.
FRICASSEED SALMON
Reheat a can of flaked salmon in a cupful of Drawn-Butter Sauce,
adding half a cupful of cream, and salt, red and white pepper to
season. Take from the fire, add one egg, well-beaten, pour over
buttered toast, and sprinkle with parsley.
BAKED CREAMED SALMON
Cook together two tablespoonfuls of butter and one of flour, add two
cupfuls of milk or cream, and cook until thick, stirring constantly.
Add salt, pepper, and minced parsley to season, and a can of flaked
salmon. Reheat and arrange in a baking-dish with alternate layers of
crumbs and butter, having crumbs and butter on top. Bake in the oven
until brown.
SALMON EN CASSEROLE
Chop a large onion and fry it in butter. Add a cupful of bread crumbs
and one and one-half cupfuls of milk. Bring to the boil, add salt and
pepper to season, a can of flaked salmon, and two eggs well-beaten.
Pour into a buttered casserole, dot with butter, and bake brown.
Sprinkle with minced parsley and serve.
BOILED SALMON-TROUT
Prepare and clean a salmon-trout, stuff with seasoned crumbs, and put
on the grate in a fish-kettle. Sprinkle with salt, pepper, and grated
nutmeg, add a bunch of sweet herbs, a clove of garlic, and two
tablespoonfuls of butter. Add enough claret to cover and simmer until
done. Drain the fish, strain the liquid, thicken if desired, and serve
the sauce separately.
BAKED SARDINES